This hollandaise has reduced saturated fat, but not reduced flavour. Egg whites have been added to lighten its texture, so it is reminiscent of a mousseline sauce.
2 large free-range eggs, separated, at room temperature
Pinch of freshly ground black pepper
1/4 tsp (1 mL) salt, divided
2 Tbsp (30 mL) fresh lemon juice
1/4 cup (60 mL) unsalted butter
1/4 cup (60 mL) extra-virgin olive oil
1 1/2 lb (750 g) fresh green asparagus of medium thickness, trimmed and steamed or boiled
Place egg yolks in blender with pepper and half the salt. Blend thoroughly.
In small saucepan heat lemon juice until it simmers. Remove from stove, turn on blender, and add lemon juice in steady stream. Switch blender off.
In second small saucepan melt butter and skim off any foam that rises to the top, add oil, and bring to a simmer. Remove from heat. Add to blender in thin stream and blend until all ingredients are incorporated and sauce has thickened. Pour into large bowl.
In small bowl beat egg whites until soft peaks form. Whisk one-third into egg yolk mixture to lighten the texture of the egg yolks and then fold remaining egg whites into egg yolk mixture. Add remaining salt to taste.
Pour over asparagus and serve. Can be served cold or at room temperature.
Each serving contains: 197 calories; 5 g protein; 19 g total fat (7 g sat. fat, 0 g trans fat); 5 g carbohydrates; 2 g fibre; 109 mg sodium
source: "Celebrate Asparagus", alive #355, May 2012
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